Yeast dumplings with beans

Ingredients for 4 servings:

• 400 g flour
• 1 cup milk
• 1 cube of yeast
• 1 egg(s)
• salt and pepper
• 200 g bush beans, fresh
• 3 large carrots
• 50 g flour
• 50 g margarine
• 1 stock cube for 1 liter of liquid
• 1 shot of vinegar
• 1 dash of cream
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

classic Swabian like grandma’s

The yeast dough must be made at least 3 hours before serving to allow sufficient resting time. To do this, mix the flour, salt, and a pinch of pepper. Heat the milk to lukewarm and dissolve the yeast in it. Add it to the flour with the egg and knead the dough by hand or with a kneading machine until smooth. Then let it rise in a warm place for about 2 hours. Then portion the risen dough into tennis ball-sized yeast dumplings and let these rise for another 1 hour. In the meantime, prepare the vegetables. Trim the ends of the beans and cut the beans into pieces about 3-4 cm long. Halve the carrots lengthwise and cut into slices about 3 mm thick. Place everything in a pot and just cover with water. Add salt and simmer for 15 minutes. Bring a large pot of water to a boil. Once boiling, reduce the heat so that it is no longer bubbling and add the yeast dumplings. The pot must be large enough so that the Hefeknöpfle do not touch each other, even though they will grow larger. Now let the Knöpfle simmer for 20 minutes with the lid closed. Don’t lift the lid for a moment, just don’t do it at all! After 15 minutes, drain the vegetables, reserving the cooking water. Now make a light roux with the margarine and flour and, stirring with a whisk, add enough of the cooking stock to make a creamy sauce. Dissolve the stock cube in the roux. Add the beans and carrots, a little cream, and season to taste with salt, pepper, and vinegar. Remove the Hefeknöpfle from the water and serve with the vegetables and sauce. If you like, you can also serve it with hearty paprika sausage with hot mustard.